I received this recipe from Rory at Great British Chefs and somehow it got into pending and that’s the last attention I paid of it. I’m very embarrassed that I’m just now getting it published because she sent it to me a LONG time ago. I loved the recipe when I first saw it but thought, “I need to make only a couple for testing,” and that’s where it ended.
I had a look at Great British Chefs and there are lots of great recipes by some very clever chefs. After just finishing the Noosa Food and Wine Festival last weekend, I have a new love of top chefs. I had some amazing food. So here’s Rory:
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I’m a big fan of soufflés – for me there is nothing better (no, not even sex!) than a light, fluffy soufflé baked to perfection straight out of the oven. In the past I’ve had cheese soufflé and I’m particularly partial to a good chocolate soufflé. However I’d never even thought of combining fruit and a soufflé before! That was until I tried this recipe from Dominic Chapman, one of the UK’s best chefs.
The addition of the cornflour made it easier to make than most, but it still got the wow factor from my guests when I served this up.
The gorgeous pink colour is just sumptuous, ideal for a summer dinner party and the cooking time (14 mins or thereabouts) mean that it gives you the perfect amount of time to get them in the oven straight after the main course, dusted with icing sugar, out and onto the table just as everyone’s food has gone down!
- 1.5kg of Boiron raspberry purée
- 750g of caster sugar
- 150g of cornflour
- 9 egg whites
- 90g of caster sugar, plus extra for dusting
- Icing sugar for dusting
- Dissolve the cornflour in a little cold water to form a smooth paste.
- Bring the raspberry purée and sugar to the boil then add the paste.
- Mix and simmer for a few minutes or until the purée doesn’t taste of cornflour.
- Pass through a sieve and cool.
- Whisk the egg whites till stiff, gradually adding the sugar during the whisking process.
- Mix ⅓ of the meringue into the raspberry base, and then fold in another ⅓ followed by the last ⅓ of meringue.
- Generously line the ramekins twice with butter then coat with a dusting of sugar.
- Fill the ramekins with the mix, flatten the top with a pallet knife and run your thumb around the edge to remove any excess.
- Bake in a preheated oven at 300F/150ºC/Gas mark 2 - for 14 minutes or until risen.
- Dust the top of the soufflé with icing sugar and serve immediately.
Rory, I’m really sorry for the delay. You must have thought I decided not to share this with my readers. Next time yell at me. I get pretty busy around here. 🙂
Terrific picture! Love the color. There’s little that better than a dessert souffle. Great guest post – thanks.
Stunning photo, I agree 🙂
I changed my mind, Maureen. No salt. I want this. *grin*
LOL I suspect it would be quite deflated by the time it got there 🙂
Thanks Maureen for sharing this recipe. It looks divine and the pink colour is just so pretty!
It would be a lovely dinner party dessert if I dared. 🙂 With my luck my practice would be perfect and my dinner party would be flat 🙂
I’d like one of these right now for breakfast please!
for breakfast? well, it does have a bit of egg in it 🙂
G’day! I think your souffle looks delightful, TRUE!
I have never made a souffle and you have so inspired me now to do!
Cheers! Joanne
What’s On The List
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I only wish it had been mine. It was done by Great British Chef Dominic Chapman. 🙂 I’m going to try it though!
Deliciousness, come to mumma!
I’m pretty sure it would make you feel 100% 🙂
Rather delicious?! I’d say so. Can’t wait to try this!
Hey Dan, lovely to see you and thanks for the comment. Let us know if you try this!
Look at that color! This is SO gorgeous, Maureen.
I know.. and I’m sure we could use any berry puree to make this. I’m thinking fresh strawberry puree. 🙂
I don’t think I could eat this! I’d feel like I was destroying someone’s perfect creation. It’s so beautiful! I’ve never actually attempted souffle. Must add it to the list.
if you made this, I could stick a spoon in it, Claire 🙂
Great job Maureen! Your souffle rose perfectly! 😀 And you captured it well too (I’m always too busy setting up things and by the time I’m ready, it has half deflated).
It wasn’t mine… it was submitted by Great British Chefs 🙂 I haven’t dared share my souffle yet!
This is legitimately a perfect souffle my friend – that rise is gorgeous 😀
Cheers
CCU
I love legitmately perfect 🙂
Gorgeous souffle!
Thanks, Laura!
This is so impressively tall! Definitely a sign of a good souffle 🙂
all I need is a big spoon 🙂
Maureen – I don’t think I’ve seen a more perfect souffle. It just looks stunning. And then there’s the colour – just gorgeous. Well done! I will try to make this and hope to create something half as good xx
knowing how you cook yours will be made from angel wings and fairy dust and look spectacular 🙂
Wow!!! I love the cover picture… It looks like a treat delivered from heaven! What a beautiful souffle, all inflated and puffy. This is how we know that it was made correctly.
I bet they RAN from the oven to the table with the camera ready to snap 🙂
Oh my, that looks just amazing! We just planted some raspberries for the first time this year, so I’m filing this away for future reference – I’m sure I can adapt it for fresh berries!
I’m sure fresh raspberries would be the same as thawing out frozen ones. Thicken and push the puree through a sieve or strainer.
Dear Maureen, This does sound easy to make and looks like a dream. I love the color. Beautiful for spring and summer….actually fall and winter too! Blessings dearest, Catherine xoxo
I don’t think this needs a season either!
Glamorous, sexy Souffle 🙂 And super easy recipe. There’s no way I’m not gonna make it tonight 🙂
It IS rather sexy 🙂
Maureen, I’ve never made a souffle before. I think it is time I do! Yours looks perfect 🙂
let me know if you try it, Eileen?
I am with you: better than sex! This is the most gorgeous souffle I have ever seen! Cannot wait to try it. Have you made it in the Thermomix?
🙂
Valerie
no but I should give it a try!
Not even sex?!! Well, I really MUST try this then and pop my Souffle cherry!! I’ve never had one before *hangs head in shame!!*
Never had a souffle at all? Not cheese or chocolate? You poor thing. Come on up and we’ll experiment. 🙂
What a beautiful souffle! I have never made one… or thought I could. But if you say it’s better than… you know…. well…. hell yes.. I gotta get into the kitchen and try. 🙂
LOL Ramona, you’ve got that right!
What a beautiful photo, I can never get my souflées to puff up so evenly, mine are always very crooked! I love it that it’s raspberry too, such a delicious summer fruit. I’m going to have to put this one on my list of things to make this summer. Hope you’re having a great week.
I’m calming down from the busy foodie weekend, the sun is out and the dog isn’t farty today. All’s good 🙂
Hi Moureen,
Haven’t been here in a very long time. I have a few hours break from preparation to my son’t graduation tonight and decided to surf through my favorite blogs and just say Hi to my friends. Lovely souffle, I wouldn’t mind one right now! 🙂
Marina, how lovely to see you again. I’ve missed you. I hope all is well at your place!
I’ve never tried making a souffle yet, but its definitely on my list…and french macarons is the next one on my list 🙂
What a superbly awesome souffle and looks at that rise and the spongy texture and beautiful pink color…can’t take my eyes off it.
First time here and loving every second of my time spent here.
Luv,
Manju
Manju, I’m so pleased to meet you and I’ll be off to check out your blog in a few minutes. I made my first macarons last year and found that practice does make perfect and you have to bash the hell out of them and then they grow perfect little feet. 🙂
Wow, that souffle looks incredible! I love a good souffle too (though nothing can beat a chocolate moelleux), but a souffle is such a uncooperative model to photograph, love how you caught it at it’s peek! 🙂
it wasn’t me, it was a Great British Chef with probably a whole slew of photographers and stylists behind him. 🙂 I need to have a chocolate moelleux.
Souffles just sound intimidating, but this looks very tasty!!
I think you’re right but this recipe seems pretty easy to follow.
the souffle looks stunning, rose so beautifully!
Thanks for stopping by! Nice to see you again and I appreciate the comment. 🙂
I’ve only ever made cheese soufflés but I want to make a chocolate and a fruit version one day. This would make a lovely example of the fruit versions especially as I love raspberries if not for those troublesome metric measurements. 🙂
imagine going from the states to Australia and wham… everything is metric. I just found a good conversion site and I used that til everything seemed normal.
The temperature dropped 25 deg F between yesterday and today so we went from wearing shorts to bundling up in heavy fall jackets. My mind refuses to do anything more challenging than directing my body to produce extra heat. I’m huddling under a blanket cause I refuse to turn the heat back on after having had the air conditioning on for the last 3-4 days.
Plus, besides the conversion, I’d have to reduce the recipe to making 2 servings at the most. Oh well, I can just admire for now. 🙂
I hate it when it is hot and then turns cold 🙂
Damn this is a gorgeous souffle! The color is quite pretty but I’m more impressed by the perfection of the souffle itself. WOW! Hum – chocolate or raspberry? How about both? 🙂
we could each make one and share 🙂
I love souffles but I’ve never tried a raspberry one before. 🙂 This looks wonderfully scrumptious and sounds like it would be so good in Spring or Summer. 🙂
I haven’t eated a raspberry souffle before. Lots of chocolate ones 🙂
GORGEOUS souffle! Look at the color and how tall it sits!!!
amazing, I know 🙂
I have never made a souffle ever. I am a little scared of them. That pink colour is delightful. That festival sounds like fun.
I’m not scared of anything in the kitchen. I suppose if I were down to my last 8 eggs and knew we’d starve if the recipe didn’t work, I might be scared but I’m never afraid to start over. 🙂
Absolutely beautiful! I want one!
maybe we could share one, Rachel?? Share the guilt 🙂
Oh My! Looks amazingly delicious. Perfect summer dessert!
Marie, I could eat this anytime 🙂
Whoa, what a picture perfect souffle! Rory is talented! Thank you both for sharing 🙂
I should have posted it ages ago. I hate it when I put things off like that.
I need to hide the raspberry souffle from my husband. He is going to eat it and devour my hand with it if I just show it to him. ^.^ Gorgeous recipe and one of the best desserts ever.
We’ll eat it together in the closet when your husband isn’t looking.
Wow, this is delicious!!!!!
It’s pretty, isn’t it, Minnie?
At first I looked at this and thought – too hard for me! But actually, I could and must one day make a stab at this as we love raspberries. I’d have to look up how to make the puree. Hmm… now I must look up a recipe for chocolate souffle too.
It looks so pretty!
Ah, those “pending” posts… I’ve got about 5 or 6… I create a new post with the title of the dish I plan to make and there it sits… forgotten about and unloved, lol :D.
That soufflé looks fantastic Maureen – I never tried to make one before… I just heard that they can be very hard! Looks like you nailed it, great job!
Wow is this stunning! Bookmarked! Absolutely gorgeous and I really should make more sweet soufflés! In fact, I think I have only ever made savory ones. Oh one cointreau-orange soufflé that I haven’t posted yet. This raspberry soufflé would make a fabulous summer dessert!
You know that you have the PERFECT souffle shot!! It’s my dream to take that shot, and your picture is just so amazing!!!! Make me want to eat this souffle, especially raspberry flavor is something I’ve never thought of before! Delicious!
Wow! I always love how souffles look. I’ve made a chocolate souffle before but never a fruit one. I think I just might try this. 🙂
Let us know if you try it?
Brilliant!! I’ll have to figure out the conversions.
let us know when you try it?
OMG your soufflé looks perfect!!! I still have soufflé on my to-do list, I need to get going and make some right? :-). Beautiful, Hugs, Terra
Oh my gosh this souffle is amazing. Raspberry, total genius.
I know.. I wish I’d done it 🙂
This raspberry soufflé is packed with raspberry flavours. I cut back on the sugar a bit so it did not over power the raspberry. Next time I will reduce the cornflour as well because it was a little too mousse like for a soufflé and a reduced cornflour will make it lighter